Green Tomato Ketchup

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Homemade green tomato ketchup is a delicious way to preserve the last of your summer tomatoes and enjoy their tangy goodness well into the fall and beyond.

Prep Time15

Cook Time5

Canning Time15

Course: Condiment

Cuisine: American

Keyword: Green Tomato, Ketchup

Servings: servings (about 2 pints)

Ingredients

6 lbs green tomatoes about 12 medium tomatoes
1 1/2 cups onions chopped (about 1lb or 1 large onion)
1 Tbsp dry mustard
1 tsp Worcestershire sauce
2 tsp mixed pickling spices optional, but recommended
1 tsp black pepper
1 1/2 cups Apple Cider Vinegar or white vinegar
3/4 cup honey or to taste
1 Tbsp Kosher salt or to taste

Instructions

Prep the Ingredients: Chop or slice the green tomatoes and onions. Place them in a large Dutch oven or stockpot. Add the black pepper, dry mustard, Worcestershire sauce, and mixed pickling spices (if using, place in a cheesecloth bag). Pour the vinegar over the vegetables and spices. At this point, you’re adding everything except the honey and salt.
Cook the Mixture: Simmer the mixture on low heat for about 4 hours, stirring occasionally.
Blend the Ketchup: After cooking, puree the mixture in batches using a blender or immersion blender. Strain through a fine mesh strainer to remove solids. Or use a food mill to blend and strain at the same time.
Thicken the Ketchup: Return the strained mixture to the pot and bring to a boil. Add honey, taste, and add salt as needed. Simmer uncovered until the ketchup thickens to your liking (about 30-60 minutes).
Prepare Canning Supplies: Prepare pint or half pint jars and a boiling water bath canner.
Can the Ketchup: Ladle the hot ketchup into sterilized jars, leaving ¼-inch headspace. Wipe the rims clean and seal with hot lids. Process in a boiling water bath for 15 minutes, adjusting for altitude, see notes.
Cool and Store: Let the jars cool on a towel for 24 hours. Check the seals, and store sealed jars in a cool, dry place for up to a year. Refrigerate unsealed jars for up to 3 months.

Notes

Altitude Adjustments

The altitude adjustments for canning ketchup are as follows:

For 0 to 1,000 feet in elevation process jars 15 minutes
For 1,001 to 6,000 feet in elevation process jars 20 minutes
For 6,001 to 8,000 feet in elevation process jars 25 minutes
Above 8,001 feet process jars for 30 minutes

Nutrition